Creamy Curry Lemon Chicken
Transform your weeknight dinner routine with this irresistible Creamy Curry Lemon Chicken recipe, a perfect balance of bold spices and velvety richness. Juicy, golden-seared chicken breasts are gently simmered in a luscious sauce featuring fragrant curry powder, earthy turmeric, and a zing of freshly squeezed lemon juice. The creamy base, made with heavy cream and a splash of chicken broth, envelops each bite in indulgent flavor, while lemon zest adds a refreshing brightness. Finished with a sprinkle of fresh cilantro, this dish pairs beautifully with fluffy white rice or warm, soft naan for an unforgettable meal. Ready in just 45 minutes, this one-pan recipe is simple enough for busy evenings yet impressive enough to serve to guests.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1 tablespoon curry powder
- 0.5 teaspoon ground turmeric
- 1 cup chicken broth
- 1 cup heavy cream
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 servings white rice or naan (for serving)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the curry powder and ground turmeric over the onions and garlic. Stir continuously for 1 minute to toast the spices and enhance their flavors.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Let the broth simmer for 2 minutes.
Stir in the heavy cream and lemon juice, combining well. Add the lemon zest and return the chicken breasts to the skillet.
Reduce the heat to low and cover the skillet. Simmer for 15-20 minutes or until the chicken is fully cooked (internal temperature of 165°F) and the sauce has thickened.
Garnish with fresh cilantro if desired. Serve hot with white rice or warm naan bread.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 3584 mg | 156% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 8.7 g | ||
| Protein | 231.0 g | 462% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
